Barton Hills Pool Snack

(Critical)
Inadequate hot and cold water pressure at both handwash sinks in men's public/employee restroom and the left handwash sink in women's public/employee restroom. Please provide hot and cold water at adequate pressure for proper handwashing. Corrected at time of inspection: maintenance person on site; adequate hot and cold water pressure now available at all handwash sinks.

Provide cup dispenser for single-service styrofoam cups in dining area next to water dispensers and in kitchen next to ice machine. This will prevent potential contamination of the lip-contact end

One of the drain lines from the ice machine not properly air gapped. Please re-establish proper air gap for ice machine drain line a minimum twice the pipe diameter above the flood rim of the receiving receptacle

Cover missing for top section of 2 door lift top reach-in-cooler. Please provide cover and close when not in use. This will properly protect the food and help maintain the food at proper temperature, especially when the weather gets warmer. Note: all refrigeration maintaining at proper temperature at time of this inspection; facility does have air conditioning in kitchen

(Critical)
(1) observed ready-to-eat food item stored improperly next to raw animal food item in bottom section reach-in-cooler. (2) observed employee prepare packaged raw hamburger on cutting board on top of prep unit with ready-to-eat food items uncovered in close proximity. Corrected at time of inspection: (1) relocating fully cooked chicken breasts to another refrigeration unit with all ready-to-eat food items away from raw hamburger and raw shrimp. (2) discussing with pic to begin preparing burger's in the main kitchen before being transported to snack bar by removing the burger from the package; patty the burger; place in pan to store in ric at snack bar. When burger ordered the entire pan could then be removed from unit to place burger on grill. This would eliminate several steps including disposal of raw hamburger package

(Critical)
Shelves above three compartment sink: observed chemicals stored on the shelf above food service gloves and deli tissue. Corrected by relocating the gloves and deli tissue so they were no longer below the chemicals

(Critical)
Observed portioned watermelon in the counter-top pepsi cooler to be at 48f. Ensure this unit maintains phfs at 41f and below. The temperature dial was turned slightly to its maximum cold setting. The watermelon was cooled down to 41f by the end of the inspection

(Critical)
No tongs were provided at the dining room fruit dispenser. Maintain tongs or another appropriate dispenser at this station to prevent bare hand contact with this ready to eat food

(Critical)
Sandwich/salad prep cooler: phfs in the top of the unit were being maintained at 46 to 49f. The two foods at 46f were relocated to another unit at proper temperature, and the foods at 47 to 49f were discarded. Phfs in the bottom of the unit were at 44f. All phfs must be maintained at 41f and below. This unit was adjusted to a colder setting during the inspection

(Critical)
Provide a metal stem food thermometer with a reduced diameter tip to take accurate temperature readings of your hamburger patties. Corrected by obtaining a thin tipped thermometer from the country club kitchen

1) adjust, service and/or repair the two door sandwich prep cooler and the pepsi counter top cooler as needed to maintain foods at 41f or below. 2) the plastic ice scoop in use had a small chip out of it at the tip. Corrected by replacing the scoop with a different one

Provide a small trash can at the hand washing sink for the disposal of paper towel after drying hands

Provide an employee with a manager level food safety certification that works full time at this establishment

(Critical)
Observed the sandwich prep top cooler to not be maintaining foods at 41f and below. Potentially hazardous foods were found to be as warm as 54f. The phfs above 41f were discarded and replacement foods were provided from other coolers maintaining 41f.

The two door prep top cooler was not maintaining phfs at 41f today. This is likely due to many variables such as: uncovered foods in plastic containers in the lift top portion, the bottom doors being opened too frequently, the temperature dial setting, the ambient air conditions (warm, humid air). Take necessary steps to ensure your refrigerators maintain phfs at 41f and below.

Corrected by removing the cardboard box and the pail that were stored on the floor in front of the hand washing sink

Cook line exhaust hood: 1) observed gaps between the exhaust hood filter sections (utilize the provided spacer insert to take up the gap); 2) the provided exhaust hood filter sections (apparently they are not original equipment) do not fit into the top u-channel to keep them in place. Provide replacement filter sections that are narrower to fit into this channel

No means to dispense the fruit slices/wedges at the customer self-service drink station were provided. Ensure tongs or other suitable means are provided for your customers to dispense this fruit

Observed debris build-up in the two square floor sinks covered with the perforated grates. Remove the grates so the interior surfaces can be cleaned

(Critical)
Observed potentially hazardous foods (tuna salad, two containers of chicken salad, hard boiled eggs, turkey, etc. ) to be at 48 to 55f in the bottom of the salad/sandwich cooler. Corrected by discarding the salads, and relocating the other foods that were made this morning. This unit may not be used for phfs until it can be adjusted/repaired to maintain 41f and below. ,

(Critical)
Observed the quat sanitizer to be mixed too strong (+/-500 ppm). Corrected by diluting. The bottle instructions indicate one tablet per 1. 5 gallons. Today the solution was mixed at a ratio of one tablet to 0. 5 to 0. 75 gallons. Corrected by diluting to 200 ppm. Observed a bottle of chlorine sanitizer to be mixed way too strong (the color of the test paper was being bleached out). Corrected by diluting to 100 to 150 ppm).

The screen door for the kitchen entry has gaps on the lower edge and along the bottom. Repair/replace as needed to prevent the entry of pests

Provide a trash can at your hand washing station next to the dish washing sink for the disposal of paper towels.

Observed 1) the ice cream scoop to be stored in a metal container with water at 88f, and 2) the ice scoop to be stored on the top of the ice making machine. To correct item 1) install an ice cream dipper well or provide many ice cream scoops. After each use the ice cream scoop must be sent to the dish washing station. To correct item 2) provide a food container to store the ice scoop in when not in use (clean this container and scoop daily)

Provide sanitizer test papers so employees can verify the proper strength of their sanitizer

Adjust/repair as necessary the salad/sandwich prep cooler so it can maintain phfs at 41f or below.